Starfruit Revisited

Starfruit Revisited:

About:

Starfruit (Carambola), is a species of tree native to the Philippines, Indonesia, Malaysia, India, Bangladesh, and Sri Lanka.   Carambola has distinctive ridges (usually five) running down its sides and when cut cross-section resembles a star.   The skin is thin, smooth, and waxy, and turns light to dark yellow when ripe.   The entire fruit is edible, and usually eaten out of hand, but it may be used in cooking,  and can be made into relishes, preserves and juice drinks.  The taste of the starfruit has been likened to a mix of apples, pears and citrus family fruits.   Most starfruit comes from Malaysia, but it is also grown in Israel, tropical Africa, Taiwan,  the Caribbean, and throughout South America, as well as California and Florida.

Varieties:

There are two kinds of starfruit: sour and sweet.  The sour variety has narrowly spaced ribs and is used mainly for cooking to give a unique tart flavor to poultry meats, and seafood.   The sweet starfruit has thick fleshy ribs , and is used for eating out of hand or mixed with other fruits in fresh salads.

Health Benefits:

Carambola is rich in antioxidants, particularly potassium and vitamin C,  low in sugar, sodium, and acid.   It is also rich in flavonoids and soluble fiber.   Carambola also contains antimicrobial activities.  Extracts of the fruit proved to have antimicrobial activity against Bacillus cerlus, E. coli, Salmonella typhi, and Staphylococcus aureus. 

Season:

Starfruit are available  from January to May and then again from July to October. 

Selecting and Storing:

  Pick firm, shiny fruit with even color.  Avoid fruit that has brown shriveled ribs.  You may store ripe starfruit at room temperature for 2 or 3 days or refrigerate, unwashed, in a plastic bag for up to a week.  Ripening fruit should be turned frequently to allow all the ribs to turn bright yellow

Using:

When you are ready to use, wash thoroughly in cold water.  Pat dry.  Trim off the ends and any dry edges.  Cut fruit cross way in thin sections.  For a beautiful fruit platter arrange  bright green slices of kiwi, slices of golden starfruit and ripe red strawberries. 

Carambola are a nutritious, low calorie fruit, and are a great addition to many dishes.
Why not try them:

• In fruit, vegetable, or chicken salad
• In stir fry's
• In desserts such as starfruit upside down cake, or added to creme' brulee, or dipped in chocolate
• Blended and added to other juices
• As a chutney combined with other fruit onions, raisins and spices
• As a garnish

Personal Concerns:

Carambola contains oxalic acid which may be harmful to persons sufferings from kidney failure, kidney stones, or to those under kidney dialysis.   If your kidneys are healthy, though,  there is no concern, they filter out the oxalic acid. 

So....... Eat up!  Enjoy!  I'll show you how.

Simple but Good:

Carambola and Lettuce Salad

1 head of Romaine Lettuce, washed and dried 

2 large or 3 medium Carambolas sliced

2 TBS Balsamic Vinegar 

4 TBS olive oil 

2 TBS chopped mint 

Salt and pepper to taste 

 On a plate fan out the lettuce leaves, going all the way around making a ring and making a second layer if needed. Larger leaves first and smaller ones subsequently. Lay the carambola slices in the center. Combine the vinegar, olive oil, chopped mint, salt and pepper and drizzle over the salad. or drizzle a little bit over the carambola slices and serve the rest on the side so people can help themselves. This amount can serve four salads as starters or six small ones as a side dish.

(adsbygoogle = window.adsbygoogle || []).push({});
amzn_assoc_ad_type = "contextual"; amzn_assoc_tracking_id = "fruita0f-20"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_placement = "OZL7KATSDNEQZ7CN"; amzn_assoc_linkid = "OZL7KATSDNEQZ7CN"; amzn_assoc_emphasize_categories = ""; amzn_assoc_fallback_products = ""; amzn_assoc_width = "300"; amzn_assoc_height = "250";

Dill

 

Dill:

About:

Dill (Anethum graveolens) is an annual herb in the celery family.   Fresh dill has tiny feathery, bright green leaves, a tangy aroma, and a flavor that is more delicate and less pungent than dill seed.  Dill is unique in that both its leaves and seeds are used in seasoning.  Dill leaves are wispy and fern like and have a soft sweet taste.  Dried dill seeds are light brown and oval in shape with one flat side and one convex ridged side.  The seeds are similar in taste to caraway with a flavor that is aromatic, sweet, and citrusy, but also slightly bitter. 

History:

Dill's name comes from the old Norse wo0rd "dilla" which means "to lull".  This name reflects dill's traditional uses as both a carminative stomach soother, and an insomnia reliever.   Dill is native to Southern Russia, western Africa, and the Mediterranean region.  It has been used for its culinary and medicinal properties for millenia.  Dill was mentioned in the Bible and Egyptian writings.  It was popular in ancient Greek and Roman cultures, where it was considered a sign of wealth and was revered for its many healing properties.  Dill was used by Hippocrates, the father of medicine in a recipe to clean out the mouth.  Ancient soldiers would apply burnt dill seeds to their wounds to promote healing.  Today dill is a noted herb in the cuisines of Scandinavia, Central Europe, North Africa and the Russian Federation.

Uses:

Fresh dill leaves are excellent snipped into cucumber salad, chicken salad, potato salad, and deviled eggs.  Scatter snipped sprigs over sliced tomatoes or tossed with boiled new potatoes.  Use dill in marinades, and sauces, as a seasoning for fish and in omelette's.  Along with dill seed the leaves are a primary ingredient in pickles. 

Health Benefits:

Dill's unique health benefits come from 2 types of healing components: monoterpenes and flavonoids.  The activities of dill'[s volatile oils qualify it as a "chemo protective" food (much like parsley) that can neutralize particular types of carcinogens.  The volatile oils also prevent bacterial overgrowth.  Dill is a very good source of calcium, which is important for reducing bone loss.  Dill is also a good source of dietary fiber, and a good source of the minerals manganese, iron, and magnesium. 

Season:

Dill is available year round.  It is grown throughout the year, and in hothouses.

Selecting and Storing:

Dill is usually sold cut and bundled.  The feathery leaves should be bright green and sprightly, not dark or wet.  Fresh dill will keep a day or two , if it is kept dry (unwashed) in an unsealed plastic bag in the refrigerator.

So..... Eat up!  Enjoy!  I'll show you how.

(adsbygoogle = window.adsbygoogle || []).push({});
amzn_assoc_ad_type = "contextual"; amzn_assoc_tracking_id = "fruita0f-20"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_placement = "OZL7KATSDNEQZ7CN"; amzn_assoc_linkid = "OZL7KATSDNEQZ7CN"; amzn_assoc_emphasize_categories = ""; amzn_assoc_fallback_products = ""; amzn_assoc_width = "300"; amzn_assoc_height = "250";

Tomatoes Revisited

Tomatoes Revisited:

About:

The tomato is the fruit of the plant "Lycopersicon esculentum".  The tomato is the state vegetable of New Jersey, the state vegetable and the state fruit of Arkansas, and the official fruit of Ohio.  This member of the "nightshade family" originated in Mexico and spread around the world following the Spanish colonization of the Americas.  Today tomatoes are grown and eaten around the world.

The tomato is botanically a fruit, actually a berry, but is considered a vegetable for culinary purposes due to its savory flavor.   There are around 7500 tomato varieties grown for various purposes that vary in shape, size and color.   Tomatoes are often grown in greenhouses in cooler climates.  They are also grown hydroponically using nutrient solutions in water without soil.  Tomatoes are often  picked unripe (green) and ripened in storage with the hydrocarbon gas ethylene which acts as a molecular cue to start the ripening process.  "Tomatoes on the vine": are a variety that are ripened still connected to a piece of vine.  They tend to have more flavor than artificially ripened tomatoes.

Varieties:

Here are the major categories of tomatoes we see today:

* "Slicing" or "globe" tomatoes are the usual tomatoes of commerce.
* Beefsteak tomatoes are large and often used for sandwiches and other applications.
* Oxheart tomatoes range in size up to Beefsteak, but are shaped like strawberries.
*  Plum tomatoes are bred with a higher solids content and are used for sauces and paste.
* Pear tomatoes are obviously pear shaped and used for a richer gourmet paste.
* Cherry tomatoes are small and round often sweet and generally eaten whole in salads
* Grape tomatoes are  a small oblong variation on plum tomatoes used in salads.
* Campari tomatoes are sweet and juicy with low acidity, and lack of mealiness.  They're bigger than a cherry tomato, but smaller than a plum tomato.

Uses:

Tomatoes are used raw in salads and processed in ketchup or tomato soup.  Unripe green tomatoes can be breaded and fried, used to make salsa, or pickled.  Tomato juice is sold as a drink.  Tomatoes are used extensively in Mediterranean cooking most commonly in pasta sauces.

History:

Tomatoes are actually originally native to the western side of South America in the region occupied by Columbia, Ecuador, Peru, Chile and the western half of Bolivia.  Tomatoes were first cultivated, however, in Mexico.  They spread throughout Europe (including Italy) over the course of the 1500"s.  Today tomatoes are enjoyed worldwide, about130 million tons per year.  The largest tomato-producing country is China followed by the U.S., Turkey, India, and Italy.

My Story:

When I was growing up, my grandfather would send home over-ripe tomatoes to my grandmother to make tomato sauce for pasta.  She would cook the tomatoes and then put them through this cone shaped strainer using a wooden pestle.  That way she got the meat of the tomatoes without the skins.  She would also use the strainer to make cranberry sauce around the holidays.

Nutrition: 

Tomatoes are and excellent source of vitamin C, biotin, molybdenum, and vitamin K.  They are a very good source of copper, potassium, manganese, dietary fiber, vitamin A (in the form of beta-carotene), vitamin B6, folate, niacin, vitamin E, and phosphorus.  They are a good source of chromium, pantothenic acid, protein, choline, zinc, and iron.

Health Benefits:

Tomatoes are believed to benefit the heart among other organs.  They contain lycopene, one of the most powerful natural antioxidants.  Some studies found lycopene can prevent prostate cancer, however, other studies refute this claim.   

Season:

Tomatoes are available year round.

Selecting and Storing:

Choose tomatoes that are heavy for their size with rich color that are well shaped with smooth skin and no wrinkles, cracks, bruises, or soft spots.  Ripe tomatoes will yield to slight pressure and will have a noticeable sweet fragrance.   Keep unwashed tomatoes at room temperature and out of direct sunlight.  It is not recommended to refrigerate tomatoes as this can harm the flavor.   Unripe tomatoes can be kept in a paper bag until ripening.

So........ Eat up!  Enjoy!  I'll show you how.

 

Simple but good: 

Tomato Salad:

2 medium size tomatoes
1/4 cup extra virgin olive oil
3 tablespoons water
1 teaspoon garlic powder
1 teaspoon oregano
salt and black pepper to taste
sliced crusty bread

Wash and pat dry tomatoes. Cut into wedges and mix with other ingredients.  Stir to coat tomatoes.   Enjoy tomatoes with pieces of bread dipped into the juice.  

(adsbygoogle = window.adsbygoogle || []).push({});
amzn_assoc_ad_type = "contextual"; amzn_assoc_tracking_id = "fruita0f-20"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_placement = "OZL7KATSDNEQZ7CN"; amzn_assoc_linkid = "OZL7KATSDNEQZ7CN"; amzn_assoc_emphasize_categories = ""; amzn_assoc_fallback_products = ""; amzn_assoc_width = "300"; amzn_assoc_height = "250";

Garlic

Garlic:

About:

Garlic (Allium sativum) is a species in the onion genus. Its close relatives include onion, shallots, leeks,  and chives.  Garlic is the most pungent member of the onion family.  The garlic bulb is made up of 8 - 12 sections or cloves.  Garlic is grown globally, but China is by far the largest producer of garlic  at 81% of the world's output. 

Garlic is a fundamental component in many or most dishes of various regions, including eastern Asia, South Asia, Southeast Asia, eastern Asia, the Middle East, northern Africa, southern Europe, and parts of South and Central America.  

Garlic is available fresh, dried, and powered.  It is know many many as "the stinking rose".   Elephant garlic is a big variety that can reach a bulb size of up to a pound.

History:

Garlic is believed to be a native of central Asia and is the oldest member of the Allium family.  It has been in use for over 7000 years. It was known to ancient Egyptians.  In the Dark Ages people believed a garland of garlic would ward off evil spirits and the plague.  Garlic has been used for both culinary and medicinal purposes. 

Uses:

Aromatic garlic is used to season meats, poultry, fish, vegetables, breads, marinades, sauces, and pasta - just about everything except desserts.  Over the years garlic has been prescribed for everything from athlete's foot to baldness.

Nutrition:

Garlic is an excellent source of manganese and vitamin B6.  It is a very good source of vitamin C and copper.  Garlic is a good source of selenium, phosphorus, vitamin B1 and calcium.

Health Benefits:

Research ha shown that garlic clearly lowers our blood triglycerides and total cholesterol., even though this reduction can be moderate (5 - 15%).  Garlic's sulphur containing compounds help protect against oxidative stress and unwanted inflammation.  

A 2013 meta-analysis concluded that garlic preparations may effectively lower total cholesterol by 11 - 23 mg/dl and LDL (bad) cholesterol by 3 - 15 mg/dl in adults with high cholesterol, if taken for longer than 2 months.  The same analysis found that garlic had a marginally positive effect on HDL (good) cholesterol, and that garlic preparations were generally tolerated with very few side effects.  

There is insufficient clinical research to confirm that garlic supplements may prevent the common cold.  

Whole garlic is a common flavoring in food some scientists have suggested may have a role as an additive to prevent food poisoning.  There is some evidence fresh garlic , but not aged garlic, can kill certain bacteria such as E coli, anti-biotic resistant Staphylococcus aureus, and Salmonella entiriditis in the laboratory.

Season:

Garlic is available year round, fresh, dried, or powdered.

Selecting and Storing:

Choose garlic as you would onions.  The bulbs should be fat and very firm with no spongy areas and no green sprouts.  Sprouts indicate the bulb has been in storage for too long.  Store in a cool, dry, well ventilated place for a month.  Avoid refrigeration or plastic wrap.  Dampness quickly deteriorates the bulbs.

So.....Eat up!  Enjoy!  I'll show you how.

Simple but Good:

    Mediterranean Dressing:

3 TBS extra virgin olive oil 

1 TBS fresh lemon juice

1 clove garlic, minced

Salt and Pepper to taste

Place all ingredients into a bowl and give a quick wisk. 

(adsbygoogle = window.adsbygoogle || []).push({});
amzn_assoc_ad_type = "contextual"; amzn_assoc_tracking_id = "fruita0f-20"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_placement = "OZL7KATSDNEQZ7CN"; amzn_assoc_linkid = "OZL7KATSDNEQZ7CN"; amzn_assoc_emphasize_categories = ""; amzn_assoc_fallback_products = ""; amzn_assoc_width = "300"; amzn_assoc_height = "250";

Portobello Mushrooms:

Portobello Mushrooms:

About:

The Portobello mushroom (Agaricus bisporis) is native to the grasslands of Europe and North America.  It has two color states when immature - white and brown - both of which have various names.  When mature it is known as the Portobello mushroom.  When immature and white, it may be known as the common mushroom, button mushroom, white mushroom, and table mushroom. When immature and brown it may be known as Swiss brown mushroom, Roman brown mushroom, Italian mushroom, cremini, or crimini mushroom.

Portobello mushrooms are considered the grown up brother of the crimini mushroom.  They have a longer growing cycle and produce a mushroom with a substantial texture and a deep meaty flavor. 

History: 

The earliest description of the commercial cultivation of Agarius bisporus was made by the French botanist Joseph Pitton de Tournefort in 1707.  Today's commercial variety of the common mushroom originally was a light brown color.  Agaricus bisporus is now cultivated in at least 70 countries throughout the world.  

My Story:

My introduction to the Portobello mushroom was when I was working in the supermarket.  We sold them packaged, but also loose.  Many times we would  get the Portobellos and some of them would be broken.  Sometimes I would package up a few of the damaged ones and buy them at a reduced price.  Full price was a little rich for me at that time.   My favorite way to fix them was to turn them into a vegetarian burger.  There's a recipe below. 

Uses:

Portobellos can be grilled, roasted, or sauteed.  

Basic Grilled:  Brush mushroom, on both sides with olive oil, and season with salt and pepper to taste. Grill 5 -6 minutes on each side.

Oven Roast:  Brush Portobellos with oil.  Place on a baking sheet cap sides up.  Roast in pre-heated 450 degree oven for about 20 minutes.

Saute': In a skillet cook sliced chopped or whole mushrooms in a little oil or butter over medium high heat stirring or turning until tender, about 5 - 6 minutes. 

Long thin slices are a delicious addition to a stir-fry.  The mushrooms can also be breaded and deep fried. 

Nutrition:

In a 100 gram serving raw white mushrooms provide 22 calories and are an excellent source of the B vitamins, riboflavin, niacin, and panothenic acid,  Fresh mushrooms are also a good source of tahe dietary mineral phosphorus. 

Health Benefits:

Macronutients consist of fat, carbohydrates, and protein.;  Portobellos have a balance of proteins and carbs, and they are low in fat.  Portobellos have a moderately high amount of fiber which helps control cholesterol and blood sugar levels.  It also has a filling effect.  Portobellos have moderate amounts of potassium which is an electrolyte mineral needed for muscle contractions, protein synthesis, nerve function and acid alkaline balance.  They contain phosphorus for bone strength.  They are low in sodium and the B vitamins help with red blood cell formation, energy production, and nervous system function.  

Selecting and Storing:

Select plump, firm, and solid mushrooms.  Avoid limp or dry looking ones.  They should not be shriveled or slippery.  The mushroom should have a nice earthy smell.  Once at home remove the mushrooms from any wrapping and spread them on a tray and cover them with paper toweling.  Don't moisten the toweling or the mushrooms , but place them in the refrigerator in an area that allows tahe air to circulate.  Avoid placing any other items on top of them.  The mushrooms should keep about 5 - 6 days. 

So..... Eat up!  Enjoy!  I'll show you how.

Simple but Good:

Portobello Mushroom Burger:

4 Portobello mushroom caps

olive oil

8 ounce jar of sun dried tomatoes in oil

8 ounces of baby spinach

1 red onion sliced into 1/4 inch rounds

salt

mayonnaise

4 hamburger buns

Prepare your grill for high direct heat.

Saute' spinach in 1 TBS olive oil on medium heat with a sprinkle of salt.

Wipe mushrooms with damp paper towel.  Paint the tops of the mushrooms with olive oil.  Brush the onion rounds with oil and place on the grill.  Place the mushroom caps on grill with top side down.  Grill mushroom caps 4 - 5 minutes per side.  Grill the burger buns top side down for about 1/2 - 1 minute until lightly toasted.  

To assemble spread some mayonnaise on each bun.  Put Portobello mushroom cap onm the bottom bun, then layer on the spinach, sun dried tomatoes, and finally some onion. Serve at once.

(adsbygoogle = window.adsbygoogle || []).push({});
amzn_assoc_ad_type = "contextual"; amzn_assoc_tracking_id = "fruita0f-20"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_placement = "OZL7KATSDNEQZ7CN"; amzn_assoc_linkid = "OZL7KATSDNEQZ7CN"; amzn_assoc_emphasize_categories = ""; amzn_assoc_fallback_products = ""; amzn_assoc_width = "300"; amzn_assoc_height = "250";

Onions Revisited

Onions Revisited:

About:

The onion (Allium cepa) also known as the bulb onion or common onion is used as a vegetable and enjoyed around the world.  While native to central Asia and the Middle East, it is cultivated  around the world.  Common onions are normally available in three colors: yellow, red, and white.  Yellow onions, also called brown onions, are full-flavored and are the onions of choice for everyday use.  Red onions are a good choice to liven a dish with color.  They are also used for grilling, char-broiling, and roasting.  White onions have a golden color when cooked and a particularly sweet flavor when sautéed. .  White onions are traditionally used in Mexican cooking.  The large mature onion bulb is the most eaten, but also can be eaten in immature stages.  Young plants harvested before bulbing occurs are used as scallions (green onions).  Sulphuric compounds in onions are released when the onion is cut bringing tears to your eyes.  To reduce this effect you can chill the onions beforehand and cut the root end last.  Another strategy is to cut the onions under running water.   Eating parsley helps to reduce onion breath.

History:

  The onion has been in cultivation for at least 7,000 years.   In ancient Greece athletes ate large quantities of onions because it was believed to lighten the balance of the blood.   Roman gladiators were rubbed down with onions to firm up their muscles.  Doctors were known to prescribe onions to facilitate bowel movements and erections., and to relieve headaches, coughs, snakebite and hair loss.   Today the consumption of onions has risen over 70% in the last two decades.   In the U.S. the per capita consumption of onions in 2009 was 20 pounds.

My Story:

One of the first jobs I did in the grocery store was separating the onions from their loose skins.   The onions came loose in fifty pound bags and there were always a lot of loose skins in the bag .  I would dump the bag into a box and then take each onion separately, remove any loose skin,  and put it in another box, so they were ready to go on display.  It always amazed me how dirty my hands would get from dirt and yellow staining.   Many years later one supermarket chain I worked for  insisted that we peel the onion "down to the shine" , so it would look better on display.   They cut that out, though,  when they figured out it was making the onions deteriorate faster.

Uses:

Onions can be baked, boiled, braised, fried, roasted, sautéed, or eaten raw in salads.  They are an integral part of many recipes.   Onions are available fresh, frozen, canned, caramelized, pickled, and chopped.

Health Benefits:

Onions are high in vitamin C, B6, folic acid, and are a good source of dietary fiber.   Onions contain phenols and flavonoids that have potential anti-inflammatory, anti-cholesterol, anti-cancer, and antioxidant properties.  They vary in antioxidant content by variety with shallots having the highest amount and Vidalia the lowest.   Flavonoids in onions tend to be more concentrated in the outer layers of flesh.  Peel off as little as possible of the edible portion.   Most onion varieties are 89% water.

Selecting and Storing:

Choose onions that are clean, well shaped, have no opening at the neck, and feature crisp dry outer skin.  Avoid those that are sprouting or have signs of mold.  Cooking onions and sweet onions are better stored at room temperature.   Cooking onions have a shelf life of 3 - 4 weeks.  For sweet onions it is 1 - 2 weeks.   Sweet onions have a greater water and sugar content that reduces their shelf life.  Sweet onions can be stored in the refrigerator for about a month.  Scallions or green onions should also be refrigerated.  

So...... Don't cry! (Couldn't help it!)     Eat up, Enjoy!  I'll show you how.

Simple but good:   

Onion Rings:

Canola oil for frying
1 tsp. garlic powder
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. ground black pepper
1/4 tsp. salt
1 cup all purpose flour
1/2 cup cornmeal
3 large yellow onions sliced into thin rounds

Heat oil in a deep frying pan (350 degrees).  Mix together garlic powder, basil, oregano, black pepper, and salt in a small bowl.   Whisk together flour and cornmeal in a medium bowl.  Toss onion rings in flour to coat.  Deep fry onions in two batches until crispy and lightly golden.  Drain on paper towel.  Add a large pinch of spice mix and toss.

(adsbygoogle = window.adsbygoogle || []).push({});
amzn_assoc_ad_type = "contextual"; amzn_assoc_tracking_id = "fruita0f-20"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_placement = "OZL7KATSDNEQZ7CN"; amzn_assoc_linkid = "OZL7KATSDNEQZ7CN"; amzn_assoc_emphasize_categories = ""; amzn_assoc_fallback_products = ""; amzn_assoc_width = "300"; amzn_assoc_height = "250";

Asian Pair

Asian Pear:

About:

Asian Pear (Pyrus Pyrifolia) is a pear tree species native to China, Taiwan, Japan , and Korea.  The tree's edible fruit is known by many names including Asian Pear, Chinese Pear, Korean Pear, Japanese Pear, Japanese Apple Pear, Taiwan Pear and sand pear.  Varieties of Pyrus pyrifolia are grown throughout East Asia, and in other countries such as Australia, New Zealand, and the U.S.

There are thousands of different known varieties of Asian pear, each varying slightly in shape and color from golden yellow to russeted green, and are often speckled with small brown spots.  Asian pears can also vary in size  the most commonly grown in the U.S. are Japanese varieties which have a round, squat shape similar to an apple.  Asian pears are sold ripe and maintain their crisp texture long after being picked.  

History:

Asian pears have been grown in Japan and China for over 3000 years.  The first documented appearance of the Asian pear in the U.S. was in 1820 in Flushing, New York.

Uses:

The fruit of the Asian Pear is not generally baked in pies or made into jams, because they are high in water content and have a crispy, grainy texture very different from the European varieties.   They are commonly served raw and peeled.  The fruit tends to be quite large and fragrant.   It also has a tendency to bruise easily because of its juiciness, but when carefully wrapped, it can last up to several weeks or more in a cold dry place.  

Due to their high price and large size, Asian pears tend to be served to guests, given as gifts, or eaten together in a family setting.  In cooking ground pears are used in vinegar or soy sauce based sauces as a sweetener instead of sugar.  They are also used when marinating meat, especially beef.   The firm crisp texture of Asian pears make them a pop0ular addition to salads.  Add sliced or cubed pears to green and fruit salads or grate and add to Cole slaw.  Their sweet flavor and juiciness will add moisture and flavor to cakes, pies, muffins, and quick bread.  Saute' slices with cinnamon to serve on top of pork chops.

Health Benefits:

Asian pears are high in fiber, low in calories, and contain a number of micronutrients that are important for blood, bone, and cardiovascular health,  Potassium in Asian pears can help control blood pressure.  The vitamin K is important for bone health and vital to your blood's ability to clot.  Asian pears also contain copper which is essential to the production of energy, red blood cells, and collagen.  Vitamin C is also found in Asian pears in high concentration.  This vitamin is important for the growth and repair of bodily tissue, healing wounds, and repairing and maintaining bones and teeth.  Vitamin C is an antioxidant and so helps remove free radicals from the body to help protect from cancer. 

Selecting and Storing:

Select the most fragrant and unbruised fruit with little to no brown spots.  Ripe Asian pears are hard and do not soften like traditional pears.  Store Asian pears up to one week at room temperature, or up to 3 months in the refrigerator. 

So..... Eat up!  Enjoy!  I'll show you how.

Simple but Good:

Crunch Asian Pear and Cabbage Salad

1 small head of cabbage, cored and thinly sliced (About 6 cups)

1 lg. Asian pear, cut into bite size pieces

1 clove garlic, crushed

3 - 4 scallions, thinly sliced

Handful parsley, roughly chopped

2 TBS fresh lemon juice

1 TBS white wine vinegar

2 tsp extra virgin olive oil

1 TBS slivered almonds 

Salt and pepper to taste

Combine cabbage, pear, garlic, scallion, and parsley in a large bowl.  Add lemon juice vinegar, olive oil, salt and pepper and toss.  Sprinkle with almonds.

(adsbygoogle = window.adsbygoogle || []).push({});